Best Recipes for Ginger Snaps

I've hardly tasted ginger snaps that I didn't love. However, the variety of tastes and textures depending on
the recipe you try is amazing! Some are light and mild... some dark and spicy... some
chewy... and some extra-crisp.

Regardless of the recipe, make sure to try these cookies dipped in milk! Something about the combination
works especially well.

We've narrowed it down to the all-time best ginger snap cookie recipes here. It's a tough job... but
somebody has to do it ;-)

This first recipe is a combination of the best elements from lots of old-time recipes:

Old Fashioned Ginger Snap Cookie Recipe

Ingredients:

¾ cup Shortening (or ½ cup shortening and ¼ cup margarine)

1-cup Light Brown Sugar, firmly packed

¼ teaspoon Salt

1 egg

4 Tablespoon Molasses

1 Tablespoon Water

2 ½ cups Flour

2 teaspoon Baking Soda

1 teaspoon Ground Ginger

1 teaspoon Ground Cinnamon
½ teaspoon Ground Cloves

Steps:

Cream together the shortening and brown sugar until light and fluffy.

Add the salt, egg, and molasses, and beat well.

In a separate bowl, sift together the flour, baking soda, ginger, cinnamon and cloves.

Add dry ingredients (in small increments) to the wet ingredients and combine well.

Roll each piece of dough into cookie rolls on lightly floured surface, wrap in wax paper or plastic wrap, and refrigerate for 1-2 hours or overnight until dough is firm (Note: dough can be refrigerated for up to 5 days or frozen for up to 3 months.)